Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

por Goemaere, Olivier, Glorieux, Seline, Govaert, Marlies, Steen, Liselot, Fraeye, Ilse
Publicado 2021

Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

por Masijn, Quinten, Libberecht, Sophie, Meyfroot, Annabel, Goemaere, Olivier, Hanskens, Jana, Fraeye, Ilse
Publicado 2023

Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

por Goemaere, Olivier, De Ketelaere, Bart, Hanskens, Jana, Masijn, Quinten, Pérez Santaescolastica, Cristina, Fraeye, Ilse
Publicado 2021